Tag: cabbage

Well, I’ve admittedly been a little quiet here on the blog front. My apologies. I had a jammed pack week of a grant writing class the week before, followed by the Mother Earth News Fair over the weekend, and this week I have been knocked down by some sort of chest cold. I’m on the mend despite sounding like a barking seal, but I’m excited to share with you my latest fermentation creation.

Note: I made and handled this batch prior to being sick.

This sauerkraut is pretty mild as far as flavor but is great in sandwiches or with fish.

Turmeric Carrot Kraut

1 head of green cabbage, cored & thinly sliced

2 pounds of carrots, shredded

4-6 pieces of turmeric roughly 2-3 inches long, grated

3 TBSP sea salt

Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean

Slice cabbage in thin chunks.

In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.

If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon. If you don’t… don’t worry!

Mix in shredded carrots and turmeric making sure to massage all items together.

Use weight to make sure the cabbage mix is condensed and covered fully by liquid.

Cover your container and set in a cool, dark place for 7-14 days. (I always go with ten).

It is that time again! Seriously, I cannot believe the feedback I’m getting from the fermentation blog posts. I’m so grateful. I’m thoroughly enjoying the recipe experimentation. More importantly, I’m enjoying the health benefits of eating all these delightful fermented treats. I’ve always had a heck of a sweet tooth and I’ve noticed a tremendous decrease in my sugar cravings. Thanks probiotics!

This recipe was totally made up. I’m definitely loving it. Earthy and sweet, with a little bit of bite from all the ginger.

The Purple Darling

2 heads of purple cabbage, cored & thinly sliced

4 medium sized beets, shredded

2 pieces of ginger roughly 2-3 inches long, grated

3 TBSP sea salt

Note: make sure the combined weight of the veggies is about 5-6 pounds and make sure EVERYTHING is clean

Slice cabbage in thin chunks.

In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.

If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon. If you don’t… don’t worry!

Mix in shredded beets and ginger making sure to massage all items together.

Use weight to make sure the cabbage mix is condensed and covered fully by liquid.

Cover your container and set in a cool, dark place for 7-14 days. (I always go with ten).

I don’t know if I took a moment to brag at all, but I must have been a good girl for 2019 because I got some pretty awesome gifts. One of which was a fermentation pot. While some of you may crinkle your nose at the thought of anything fermented… you’ll find me over here doing a little dance dreaming of all the fermented goodies I’m about to hunker down and make.

Since it had been about six years since I had made sauerkraut I started off with a basic, I mean basic, sauerkraut recipe for my first batch. Cabbage and salt. Let me tell you, while simple, this batch was a-bubble-ing during the fermentation process! Whoo! Think of all those probiotics!

I’ve already started my second batch, which will be appropriately named “The Zesty German.” The Zesty German contains cabbage, caraway seeds, red chili flakes, and garlic… lots and lots of garlic. In fact, my kitchen smells of sweet fermenting garlic and I can’t help but giggle with giddiness every time I open that particular cabinet.

I’m already planning my next batch that will contain purple cabbage and beets! Stay tuned for recipes in the next sauerkraut blog!

They say when one door closes another opens. We all know it to be true. That being said I would like to dedicate this post to Johnson’s Backyard Garden as a farewell. I was with JBG for three years and have closed the door so to speak. It saddens me quite a bit to move on, but the phrase, “My back hurts,” or “I’m getting too old for this,” seems to be flying out of my mouth on a a much more regular basis. No worries, you will still find me in their booth at the farmers market every week filling my bag with delicious organic vegetables! What can I say? I’m hooked! Wouldn’t you be with produce like this?

Below is a collection of photos that I have taken over the last year from various farmer’s markets I have worked! Enjoy!